Rice Pancakes

These are yummy and frugal. Whenever we make rice for dinner we make a HUGE pot and use the leftovers for breakfast. This recipe comes from hillbillyhousewife.com and I am posting it for the January TOTM.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups cooked rice
• 2  cups buttermilk or 2  cups yogurt or 2  cups  soured milk
• 2  cups flour
• 1⁄2 teaspoon salt
• 2  medium eggs
• 1  teaspoon baking soda

Directions

1. Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
2. After the rice has been mashed a little, then add the rest of the ingredients.
3. Use a whisk to stir everything up.
4. If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
5. Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
6. Serve with syrup and butter.